Thursday, February 9, 2012

Teaspoon Tenderloin

Wednesdays and Thursdays are traditionally later work nights
for me, so cooking dinner is not something I feel like doing after long days
like those. Let’s be honest, I never FEEL like cooking. I see it more as a
chore or necessity, so last night was no exception. I worked pretty late,
traffic was extra terrible, and I was not in the mood. But I was hungry, and
we’d spent money (an impressively small amount) on groceries, and pork
tenderloin was on the Google doc. I quickly remembered how stinkin' easy it was to cook, and my frustrations turned into excitement.

We found this recipe sometime over the summer (pre-Pinterest days) on foodnetwork.com, sort of went into it blindly, and came out huge fans.
We’ve made this for our friends, and they love it too. They don’t even notice
that they’re eating a gluten-free meal. So whenever pork tenderloin is on sale,
we pull out this recipe. It was perfect for last night because it’s another
dump and go recipe that requires zero cutting, slicing, mixing, etc. So that
means little to no thinking, which is great after a long day when your brain is
mush. All we had to buy was the pork, because once you buy spices, you have
them forever, which is great. And we decided to re-name it Teaspoon Tenderloin
because all you need is a teaspoon of everything.

Stir mixture with a fork
until all the ingredients are well combined. Add the pork to the bowl and rub
the pork with the mixture over both sides, pressing gently so the seasoning coats
the tenderloin.

In a large skillet over
medium-high heat, add the olive and the minced garlic and sauté, stirring, for
1 minute. Put tenderloin in the pan and cook for about 5 minutes on each side.
The pork will have a nice crust.

Transfer meat to a roasting pan and bake for 30
minutes. Slice and serve.

We changed a few small details
from the original recipe, but you get the idea.

We paired the pork with roasted
asparagus (on sale), our favorite GF risotto (already had it), and glazed carrots (already had them). It was a delicious,
balanced meal that was simple to throw together, especially with Chris
(risotto-making Queen). Not to worry, we'll share our methods behind our side dish madness soon.

Needless to say, we ate off of
the china and drank wine. We finished cooking just in time to enjoy “Modern Family” while we dined. The only negative about this meal was the seemingly
daunting clean-up. Not to worry, Chris made a fabulous Grooveshark playlist,
and we knocked it out no problem. I should mention that we’re both type A list
makers who enjoy cleaning, so that helped too.

This
Wednesday was a great one. I’m excited to make my co-workers jealous with these
leftovers!

No comments:

Post a Comment

About Me

24 and doing my thing. With this blog, I plan to support, inspire, and document my journey through life as a gluten-free non-cook. I have days where I’m tempted beyond belief, I have days where I can’t for the life of me decide what I want to eat, and I have days when I can’t get enough, so stay tuned!